Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry)

박미정,; 김형국,; 최경근,; 구본열,; 이시경,

doi:10.9721/kjfst.2016.48.1.27

Cited by 15 publications

(6 citation statements)

References 18 publications

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“…That is, the pH of both CRM and COM decreased rapidly on day 2 of the fermentation. This result was consistent with that of Kim et al [36] and Park et al [37] who reported that the pH decreases on day 2 of the fermentation during the production of Makgeolli. This occurs because organic acids and alcohol are produced by the action of various fermentation microorganisms (Aspergillus, Rhizopus, Saccharomyces, Candida, Pichia, Bacillus, Psedomonas, Micrococcus) as the fermentation progresses [38].…”

Section: Changes In Ph and Total Acid Content During Fermentationsupporting

confidence: 93%

Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “Makgeolli” Supplemented with Codium fragile, a Green Seaweed

Park,

Jeon,

Park

2024

Preprint

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This study developed Makgeolli (Korean traditional alcoholic beverage) by adding raw 20% Codium fragile (Cf), a green seaweed, to a mixed base consisting of rice and oats (1:1 ratio) (COM) and analyzed its quality characteristics and antioxidant activity. The rice based Makgeolli supplemented with raw 20% Cf was designated as control (CRM). The physicochemical (pH, acidity), microbiological (yeast, lactic acid bacteria), antioxidant (DPPH, ABTS), and sensory properties (7-henodonic scale) of CRM and COM were investigated during 7 days of fermentation. The pH/acidity levels of CRM and COM reached 3.66/0.68 and 3.69/0.95 after 7 days of fermentation, respectively. Compared to CRM, COM had lower alcohol and sugar contents (P < 0.05) (CRM: 14.5%/9.8 Brix, COM: 11.2%/7.4 Brix). However, COM contained more yeast and lactic acid bacteria (P < 0.05) (CRM: 1.30/4.28 log, COM: 6.04/6.09 log) compared to CRM. The antioxidant activity of DPPH/ABTS (P < 0.05) in COM was approximately 1.5 times that of CRM (CRM: 40.00/51.57%, COM: 56.76/70.91%). In addition, COM had an excellent sensory preference score (P < 0.05) due to its overall fresh flavor and savory taste (CRM: 4.93, COM: 6.06). Therefore, COM was shown to be Makgeolli with enhanced antioxidant function, with yeast and lactic acid bacteria, and improved flavor, suggesting the possibility of commercializing this Makgeolli.

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Section: Changes In Ph and Total Acid Content During Fermentationsupporting

confidence: 93%

Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “Makgeolli” Supplemented with Codium fragile, a Green Seaweed

Park,

Jeon,

Park

2024

Preprint

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“…The results echo those of O. S. Kim et al (2012), who reported that the number of yeast in the traditional black rice wine was slightly decreased during storage at 25°C for 10 days. Park et al (2016) also observed a slight decrease in the counts of yeast in Makgeolli containing aronia (black chokeberry) sample from Day 6 of fermentation. This reduction in yeast counts could be explained by the inhibitory action of the alcohol produced by fermentation.…”

Section: Resultsmentioning

confidence: 92%

Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “Makgeolli”

et al. 2022

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Background and Objectives Makgeolli is a traditional Korean rice wine that is brewed by fermenting a mixture of steamed rice and Nuruk. Quinoa products contain polyphenols, including phenolic acids, flavonoids, and tannins, which make up bioactive secondary plant metabolites that contribute to diverse physiological properties, such as antimicrobial, antioxidant, and antitumor activities. The preparation of rice‐based Makgeolli (RM) and quinoa‐added Makgeolli (QM) were obtained by combining rice and quinoa in ratios 1:1 (RM; control: without supplement). This study sought to assess the physicochemical, microbiological, antioxidant, and taste tests of RM and QM during a 6‐day fermentation period. Finding The alcohol content increased steadily until Day 6 (10.7%–10.3%). From the start of fermentation to Day 2 of fermentation, the number of lactic acid bacteria (LAB) in RM and QM increased rapidly (p < .05), with no significant increase thereafter (p > .05). 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical scavenging activities were significantly (p < .05) higher in QM (DPPH: 81.01%, ABTS: 91.46%) than in RM (DPPH: 43.65%, ABTS: 53.85%). The average result of iron(II) chelating activity for RM was 39.81%, while for QM was 47.09%. Moreover, superoxide dismutase scavenging activity of both RM and QM were 41.07% and 56.23%, respectively. There were no significant differences in color, smell, appearance, and overall acceptability between RM and QM (p > .05). However, taste values were significantly higher (p < .05) in QM than in RM (5.9 vs. 4.3). Conclusion Makgeolli supplemented with quinoa owing to its good physicochemical and microbiological characteristics, including high antioxidant properties and good consumer acceptance.

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“…The sugar, alcohol, pH, and total acid content of biji‐makgeolli during 7 days of fermentation were as shown in Figure 1. Biji‐makgeolli had a lower sugar content than the control (6.13 °Brix): 6.03 (RB5), 4.24 (RB15), and 4.85 °Brix (RB50) (Figure 1a) due to the high content of dietary fiber in biji (Park et al, 2016). Alcohol content had a similar trend to sugar content (Figure 1b).…”

Section: Resultsmentioning

confidence: 99%

“…It has sensory properties and potential health benefits associated with consuming live microorganisms (Lee et al, 2016). Studies on makgeolli fermentation have been conducted to improve its quality and shelf life using different starch materials and adding fruits and vegetables (Park et al, 2016). The LAB present in makgeolli have been screened and isolated to understand their distribution and type (Lee et al, 2016; Yook et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Kim,

Kim

2023

Cereal Chem

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Background and ObjectivesTraditional Korean rice wine (makgeolli), contains various microorganisms, including lactic acid bacteria (LAB). This study investigated the utilization of biji, a by‐product of soy processing, as a substitute for rice in makgeolli fermentation. We evaluated the functional properties of biji‐makgeolli and examined the probiotic properties of LAB isolated from it.FindingsBiji‐makgeolli exhibited lower sugar and alcohol contents and higher pH and acidity than 100% rice makgeolli (control). Moreover, biji‐makgeolli displayed higher total viable cells (5.54‐6.32 log CFU/g), yeast (4.23‐6.59 log CFU/g), and LAB (5.44‐6.48 log CFU/g) than control (5.26, 2.59, and 5.23 log CFU/g), which increased with biji addition. Furthermore, biji‐makgeolli showed higher total phenolic content, antioxidant capacity, and α‐glucosidase inhibitory activity, increasing with biji addition. Three LAB strains were isolated from makgeolli, identified as Pediococcus pentosaceus (P. pentosaceus)‐KX886792 in control (CW) and P. pentosaceus‐KX886790 (RW) and Lactobacillus coryniformis (L. coryniformis) (RM) in 50% biji replaced makgeolli. All groups (CW, RW, RM) survived exposure to pH 3 for 3 h and 0.3% bile salts for 24 h and exhibited the ability to adhere to HT‐29 cells. RW (20.7%) and RM (27.5%) showed antioxidant effects, having higher ABTS+ values than CW (7.5%). The expression of TNF‐α and IL‐8 was significantly suppressed in RW and RM compared with that in CW. RW and RM showed antimicrobial activity against E. coli. Additionally, RM was active against Staphylococcus aureus and exhibited a cholesterol‐lowering effect.ConclusionsBiji enhances the antioxidant capacity of makgeolli, and LAB isolated from biji‐makgeolli exhibit potential probiotic properties.Significance and NoveltyBiji is a potential additive for producing plant‐derived LAB in makgeolli and developing functional foods.This article is protected by copyright. All rights reserved.

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Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry)

Cited by 15 publications

References 18 publications

Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “<em>Makgeolli</em>” Supplemented with <em>Codium fragile</em>, a Green Seaweed

Quality Characteristics and Antioxidant Activity of the Korean Traditional Rice-Oat Wine “<em>Makgeolli</em>” Supplemented with <em>Codium fragile</em>, a Green Seaweed

Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “Makgeolli”

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

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